I LOVE polenta – either baked or fried or fresh with stew.If you’ve never tried it (or if you tried it and don’t think much of it), this recipe is a perfect starting point because it’s nice and crispy on top and soft and cheesy in the middle.Who doesn’t like a good, cheesy, fried thang?! There’s also wonderful aromas from the fresh herbs and the garlic which lift it from yum to super yum.
These squares are perfect as a side dish with dinner or even to take to a picnic or eat on the go.On a different note, I recently finished A Little Life by Hanya Yanagihara and I reviewed it on Instagram here.Have a read of my two cents and, if you read the book, I’d love to hear what you think of it.
Cheesy fried polenta squares Serves aplenty! Ingredients 1 TBSP olive oil 2 Spanish onions, finely chopped 3 garlic cloves, finely chopped 7 cups water 2 cups coarse polenta (cornmeal) 1/4 cup olive oil + 1 TBSP for frying 1/2 tsp sea salt pepper to taste 1 tsp turmeric powder 4 TBSP nutritional yeast flakes (optional but delicious) 2 handfuls grated vegan cheddar 1 TBSP vegan butter 2 handfuls fresh parsley 1 TBSP mixed Italian herbs Steps Add 1 TBSP olive oil, the onions and garlic to a pan an on medium low heat and cook for 5-6 minutes.At the same time, add 7 cups of water to a big heavy bottom pot (cast iron is good) on medium heat.Gently stir 2 cups of cornmeal using a whisk.
Make sure there’s no lumps.Continue to cook until it begins to gently simme